You saw us talking about it earlier. Blow dryer cooking is making a comeback, thankfully. I didn't know it came and it left. And it's back. Thank you so much. You have to hold it down. THIS WAS BIG IN... See More
You saw us talking about it earlier. Blow dryer cooking is making a comeback, thankfully. I didn't know it came and it left. And it's back. Thank you so much. You have to hold it down. THIS WAS BIG IN THE '70s. Touted in a famous cookbook, by a famous writer named marcella hasan, for peking duck. It works well also for chicken. If you blow dry the bird, the skin becomes succulent. Scientists at america's test kitchen, there's several reasons to have a blow dryer in our culinary bag of tricks. Number one, relighting charcoal on the grill. Number two, putting a sheen on frosting. As it melts, it becomes shiny. Trust me on that one. And number three, it is a great way to make s'mores without having a fire. Apparently it happens very, very quickly. Some mores? S'mores? You say s'mores. I say some more. It does not brown the marshmallow because it only goes to 200 degrees. But it melts the chocolate very evenly. We thank you, npr for that article. I thought I would give you a little -- can you give us one of those cupca cupcakes? Doesn't need to be glazed. I want a -- is there a clock? Come back to us. See how long it takes. 14 on that topic, I want to share with you because it is
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